Monoglycerides

Common names: Monoacylglycerols, Dimodan (brand name), Atmos 300 (brand name), E471 (European food additive code).
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KIDSADVISORY SAFETY RATING
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Caution
Published by Jordana Tobelem, RD, LDN — Last Updated on Apr 16, 2025
Medically reviewed by Dr. William Lin, MD
Monoglycerides, also known as monoacylglycerols, are lipid molecules consisting of a glycerol backbone bonded to a single fatty acid chain. This amphiphilic structure enables them to act as effective emulsifiers, stabilizing mixtures of oil and water.[1] Consequently, monoglycerides are widely utilized in the food industry to improve texture, extend shelf life, and enhance the quality of products such as baked goods, beverages, ice creams, and margarines.[1]
Regarding safety, monoglycerides are generally recognized as safe (GRAS) by regulatory authorities, and studies have not indicated significant adverse effects at typical consumption levels.[2] However, recent research has raised concerns about potential health risks associated with high intakes of certain emulsifiers.[3] For instance, a study from the French NutriNet-Santé cohort observed associations between higher consumption of mono- and diglycerides of fatty acids (E471) and increased risks of overall, breast, and prostate cancers.[4] These findings suggest that while monoglycerides are broadly considered safe, moderation in consumption is advisable, and further research is warranted to fully understand their long-term health effects.[4]

Safety Overview

Regulatory Bodies

FDA (US)
The U.S. Food and Drug Administration lists monoglycerides as Generally Recognized As Safe (GRAS) under 21 CFR §184.1505, permitting their use as emulsifiers, dough strengtheners, flavoring agents, lubricants, release agents, solvents, vehicles, thickeners, active surface agents, and texturizers, provided they meet specific purity criteria.[2]
Health Canada
Health Canada’s List of Permitted Emulsifying, Gelling, Stabilizing, or Thickening Agents includes mono- and diglycerides of fatty acids (E471), authorizing their use in various food products at levels consistent with good manufacturing practices.[5]
EFSA (Europe)
In 2017, EFSA re-evaluated mono- and diglycerides of fatty acids (E471) as food additives and concluded that there is no safety concern at the reported uses and use levels, deeming a numerical acceptable daily intake (ADI) unnecessary.[3]
WHO (World Health Organization)
The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated mono- and diglycerides of fatty acids and established an acceptable daily intake (ADI) of “not limited,” indicating a general consensus on their safety when used in accordance with good manufacturing practices.​[6]

FDA GRAS

U.S. Food and Drug Administration – Generally Recognized as Safe (GRAS)
Current Status
Classified

EWG Rating

Environmental Working Group
  • EWG Rating: Monoglycerides are generally rated as low concern by The Environmental Working Group (EWG), indicating minimal health risks associated with their use.
  • Level of Caution: Despite the low concern rating, the EWG advises consumers to be aware of the potential presence of trans fats in monoglycerides, which have been linked to health issues.[7]
  • Possible Health Risks: Consumption of trans fats, which may be present in monoglycerides, has been associated with an increased risk of coronary heart disease and stroke.[7]
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More about Monoglycerides

  • Baked Goods: Bread, Cakes, Pastries
  • Dairy and Frozen Desserts: Ice Cream, Whipped Cream, Processed Cheese
  • Processed and Packaged Foods: Margarine, Peanut Butter, Frozen Meals

Historical Use
Monoglycerides have been utilized as emulsifiers in the food industry since the early 20th century, with their application in ice cream production patented in 1936. Over time, their use has expanded to various products, including baked goods and margarine, due to their ability to improve texture and extend shelf life.[8]
Current Exposure
Today, consumers frequently encounter monoglycerides in processed foods such as bread, pastries, ice cream, and peanut butter, where they function as emulsifiers to maintain product consistency. Their widespread use in the food industry leads to regular dietary exposure among the general population.[9]

Cardiovascular Health
A recent study indicated that higher intakes of monoglycerides and diglycerides of fatty acids (E471 and E472) were associated with increased risks of cardiovascular diseases, including coronary heart disease and cerebrovascular disease.[10]
Cancer Risk
An observational study from the French NutriNet-Santé cohort suggested a correlation between higher consumption of mono- and diglycerides of fatty acids (E471) and an increased risk of overall, breast, and prostate cancers.[11]
Metabolic Disorders
Certain emulsifiers, such as sucrose fatty acid esters and carboxymethylcellulose, have been shown to induce hyperglycemia and hyperinsulinemia in mouse models, suggesting a potential role in promoting metabolic disorders.[12]
Antimicrobial Properties
Monoglycerides exhibit antibacterial activity by destabilizing bacterial cell membranes, offering potential therapeutic applications against bacterial infections.[13]

Toxicological Studies
Comprehensive assessments have reported no adverse effects in short-term, subchronic, chronic, reproductive, and developmental toxicity studies involving monoglycerides. These evaluations did not indicate carcinogenic potential or genotoxicity concerns.[3]
Long-Term Safety
The European Food Safety Authority (EFSA) concluded that there is no need for a numerical acceptable daily intake (ADI) for monoglycerides, as their contribution to daily fat intake is minimal, representing only 0.8-3.5% of the recommended daily fat intake. Consequently, EFSA considers monoglycerides safe for use at reported levels.[3]

High-Risk Groups
Individuals with pre-existing cardiovascular conditions may be at increased risk when consuming high levels of monoglycerides. A study observed that higher intakes of monoglycerides and diglycerides of fatty acids (E471 and E472) were associated with elevated risks of cardiovascular diseases, including coronary heart disease and cerebrovascular disease.[10]
Health Impacts
The same study reported that higher consumption of these emulsifiers was linked to increased risks of overall cancer, breast cancer, and prostate cancer, suggesting that vulnerable populations should monitor their intake of such additives.[11]

Recommended Intake
Regulatory bodies have evaluated monoglycerides and determined that establishing a specific Acceptable Daily Intake (ADI) is unnecessary. The European Food Safety Authority (EFSA) concluded that monoglycerides pose no safety concern at reported usage levels, deeming a numerical ADI unnecessary. Similarly, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) assessed monoglycerides and found no need to set a numerical ADI, indicating their safety under current usage conditions.[3]

General Safety Level
Regulatory assessments, including those by the European Food Safety Authority (EFSA), have concluded that monoglycerides (E 471) do not pose safety concerns at reported usage levels. These evaluations have not identified adverse effects in toxicological studies.[3]
Sensitive Individuals
While monoglycerides are generally considered safe, individuals with specific dietary restrictions or allergies, such as those avoiding certain animal products, should exercise caution. Monoglycerides can be derived from animal fats, which may be a concern for vegetarians, vegans, or those with specific fat-related allergies.[3]

FAQ

Are monoglycerides safe in food?

Yes, monoglycerides are generally recognized as safe (GRAS) by food safety authorities when used within approved limits.

Are there health risks with mono- and diglycerides?

Some studies suggest potential health risks with excessive consumption, but they are considered safe in small amounts.

Can humans absorb monoglycerides?

Yes, monoglycerides are absorbed in the small intestine during fat digestion.

What are monoglycerides made of?

Monoglycerides are made from glycerol and one fatty acid through natural or industrial processes.

References

  1. Flickinger, B.D. and Matsuo, N. (2003) 'Nutritional characteristics of DAG oil', Lipids, 38(2), pp. 129-132. Available at: https://pubmed.ncbi.nlm.nih.gov/12733744/ ↩︎
  2. U.S. Food and Drug Administration. (n.d.). Code of Federal Regulations Title 21 - Mono- and diglycerides. Available at: https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-184/subpart-B/section-184.1505 ↩︎
  3. EFSA Panel on Food Additives and Nutrient Sources added to Food. (2017). Re-evaluation of mono- and di-glycerides of fatty acids (E 471) as food additives. EFSA Journal, 15(11), e05045. Available at: https://efsa.onlinelibrary.wiley.com/doi/10.2903/j.efsa.2017.5045 ↩︎
  4. Fiolet, T., Srour, B., Sellem, L., Kesse-Guyot, E., Alles, B., et al. (2021). Consumption of ultra-processed foods and cancer risk: results from NutriNet-Sante prospective cohort. BMJ, 360, k322. Available at: https://doi.org/10.1136/bmj.k322 ↩︎
  5. Health Canada. (2025). List of Permitted Emulsifying, Gelling, Stabilizing or Thickening Agents (Lists of Permitted Food Additives). Government of Canada. Available at: https://www.canada.ca/en/health-canada/services/food-nutrition/food-safety/food-additives/lists-permitted/4-emulsifying-gelling-stabilizing-thickening-agents.html ↩︎
  6. World Health Organization. (1973). Mono- and diglycerides. Available at: https://apps.who.int/food-additives-contaminants-jecfa-database/Home/Chemical/917 ↩︎
  7. Environmental Working Group (EWG) (2025) 'Mono- and Diglycerides', EWG's Skin Deep. Available at: https://www.ewg.org/skindeep/ingredients/725726-MONO_AND_DIGLYCERIDES/ ↩︎
  8. Stauffer, C.E. (1999) 'Mono- and Diglycerides', in Emulsifiers in Food Technology. Wiley Online Library. Available at: https://onlinelibrary.wiley.com/doi/pdf/10.1002/9781118921265.ch4 ↩︎
  9. European Commission. (n.d.). Food and Feed Information Portal Database. Available at: https://ec.europa.eu/food/food-feed-portal/screen/food-additives/search/details/POL-FAD-IMPORT-3176 ↩︎
  10. Sellem L., et al. (2023). Food additive emulsifiers and risk of cardiovascular disease in the NutriNet-Sante cohort. BMJ, 382:e076058. Available at: https://pubmed.ncbi.nlm.nih.gov/37673430/ ↩︎
  11. Sellem L., et al. (2024). Food additive emulsifiers and cancer risk: Results from the French prospective NutriNet-Sante cohort. PLoS Medicine, 21(2):e1004338. Available at: https://pubmed.ncbi.nlm.nih.gov/38349899/ ↩︎
  12. Panyod S. et al. (2024). Common dietary emulsifiers promote metabolic disorders and intestinal inflammation in mice. Communications Biology, 7(749). Available at: https://www.nature.com/articles/s42003-024-06224-3 ↩︎
  13. Yoon B.K., et al. (2010). Antibacterial Free Fatty Acids and Monoglycerides: Biological Activities, Experimental Testing, and Therapeutic Applications. International Journal of Molecular Sciences, 11(2):462-491. Available at: https://pubmed.ncbi.nlm.nih.gov/29642500/ ↩︎

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